Easier to make than you'd think, and actually kind of fun! Whip up the batter, bake it into rounds, and sandwich them together with a creamy vegan ermine filling. I waited over 30 years to try one of these things, and they so lived up to the hype.

Roast half a small squash, 1 onion and clove of garlic. Set approx a handful of squash aside.Add half a packet of silken tofu, season and blend. Add to it an equal amount of tapioca starch.

Mix well and roll into balls.

Place them in a pan of rolling boil water. After about 2 minutes they will rise to the top of the rolling boil.

Remove with a slotted spoon.

Combine together the other half of the tofu and the set aside squash. Add a generous tablespoon of chilli crisp. You can add a little of the boiled water to thin if you prefer it thinner.

Fry off the balls until they get a nice colour to them.

(I made mine ahead of time for dinner so I cold shocked them in a bowl of ice water to stop the cooking process. Oiled them lightly and refrigerated).

Mushroom Seekh Kebabs are an Indian vegetarian delicacy made with spiced mushroom mixture moulded around skewers and cooked until golden on the outside. They are flavourful, tender inside, and perfect as a snack or appetiser.

Written Recipe (+video)

https://blessmyfoodbypayal.com/mushroom-seekh-kebab-recipe/

Recipe:

Yields: 1 loaf
▢ 7 1/2 oz pumpkin puree
▢ 2 flax eggs
▢ 1/2 cup vegetable oil
▢ 1/3 cup filtered water
▢ 3/4 cup vegan sugar
▢ 3/4 cup brown sugar, packed
▢ 3 ½ cups all-purpose flour
▢ 1 tsp baking soda
▢ 3/4 tsp salt
▢ 2 tsp cinnamon
▢ 1 tsp ground nutmeg
▢ 1 tsp ginger powder
▢ 1/4 tsp ground cloves
▢ Pumpkin seeds, for topping

1. Grease and parchment line a 9 inch loaf pan. Preheat oven to 350F.

2. In a small mixing bowl, add flour, baking soda, and spices. Whisk together. Set aside.

3. In a mixing bowl, add oil, water, both sugars, flax eggs, and pumpkin puree. Whisk together to combine.

4. Add dry ingredients to pumpkin mixture. Mix to combine. Pour into prepared loaf pan. Sprinkle desired amount of pumpkin seeds evenly across top.

5. Bake for40-45 mins or until a toothpick can be inserted in center and come out clean.

6. Remove and let cool about 15 mins then transfer to a cooling rack. Let cool completely before cutting and serving.

I feel like I’ve cracked the code to vegan grilled cheese sandwiches and I had to share. The struggle for me has always been the time it takes to melt the cheese, the pan being low enough on heat to not burn the bread and struggling to not lose a quarter of the shredded cheese on a premature flip. I’ve tried adding water to the pan to create steam and I’m often left with a soggy corner of toast that never crisps back up when I’m done.

**Cue the hack:** MICROWAVE YOUR CHEESE ONTO ONE BREAD SLICE FIRST.

Plate, 1 bread slice, cheese spread out evenly ontop, heat for 30 seconds. Pan on medium high, spread vegan butter on the other bread slice and lay it down in the pan. Take your melted cheese bread slice, line it up on top of the other bread and then v butter the top half.

Want an even lazier grilled cheese? Toast both slices of bread as close to burnt you can get it without burning it, put one toast on a plate, sprinkle cheese on top and nuke it till melted. Put the other toast on top of the melted cheese toast slice (optional: v butter it too) and flip it quickly so the warm air under the first slice doesn’t sogg the bottom too much. This one is far less superior quality because you’re left with one slice that has lost some of its crispiness, but if you want a grilled cheese in less than 6 mins…this does the job.

Hi there.

I have been a long-time lurker of this sub and am now posting to ask for assistance.

My 14 year old son has been making a ginormous effort to improve his health and I am very proud of him. I am trying my best to support him on his journey. We have been having a tough time finding baked goods/desserts/snacks that fit his dietary restrictions while sneaking in some extra protein. The amount of these types of items with whey in it is kind of insane.

He is, sadly, anaphylactic to peanuts and treenuts. So many of these recipes require almond flour, nut butters, etc. I realize we can purchase items, but we enjoy testing out new recipes and cooking together. I would love to keep that going.

If you have a favorite recipe or any suggestions for resources, would you be so kind as to post them below?

We appreciate it!

I want to make a vegan dessert for the halloween weekend for the tea room where I work, but I have no idea. It should be a cake/plumcake/brownie, so I can slice it (we already have vegan muffins).
Ideasss?

Anyone have any vegan dessert recipes specifically for the air fryer that they swear by? Trying to find some for my husband! 🩷

Serves 4 · 15 min prep, 10 min in the oven

12 round rice paper sheets (22 cm)

120 ml warm water

15 g soy sauce

10 g white miso

10 g extra virgin olive oil

5 g maple syrup

½ tsp smoked paprika, ½ tsp garlic powder

½ tbsp beet juice (for the colour)

½ tsp liquid smoke

a pinch of black pepper, salt only if needed

cantaloupe melon to serve (optional)

Whisk the warm water with everything else until smooth. Taste, and add salt only if it needs it.

Dip a rice paper sheet in the marinade for 2–3 seconds and lay it on baking paper. Dip a second one and lay it right on top, smoothing out the air bubbles so they stick together. Repeat until you have 6 double sheets.

Cut them into long, wavy, uneven ribbons with scissors or a sharp knife, like thin slices of prosciutto.

Spread the ribbons on lined trays with a little space between them and bake at 120–130 °C (250–265 °F, fan) for 8–12 minutes.

Watch the last few minutes: they should lose the slimy feel but stay soft and bendy. If they go brittle, they've turned into chips.

Let them cool for 2 minutes, then drape them over cold melon wedges and serve straight away.

Full recipe with step photos and a short video: https://veganhacks.food/en/recipes/vegan-rice-paper-prosciutto/